Sue Millar Perry's Grilled Butterflied Leg Of Lamb
- Total Time
- 30 minutes, plus 6 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1cup red wine
- 1cup low-sodium soy sauce
- ½cup olive oil
- 5cloves garlic, crushed
- 1tablespoon dried rosemary, or 2 tablespoons to ¼ cup fresh rosemary, snipped, plus sprigs for garnish
- 2teaspoons ground black pepper
- 1butterflied leg of lamb, 4 to 5 pounds
Nutritional analysis per serving (8 servings)
584 calories; 42 grams fat; 14 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 40 grams protein; 1263 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the wine, soy sauce, oil, garlic and herbs and pour over the lamb in a shallow glass or enamel pan (aluminum will react with acidity in the wine and affect the taste). Refrigerate, covered, for 6 hours, turning the lamb occasionally.
- Step 2
Prepare coals for grilling. Drain the lamb and reserve the marinade. Place the lamb on the grill 4 inches above the coals. Grill 15 minutes per side for rare, or 20 for medium, basting frequently with the marinade. Slice thinly and arrange on a large platter garnished with sprigs of fresh rosemary.
Private Notes
Comments
We do something like this except we don't crush the garlic. We cut it into thick slivers and poke these into the meat. We also let it marinate for 24-48 hours. It's incredible
Wonderful for a summer meal. We serve the lamb with Sue's mint pesto pasta. A regular for our family.